STUFFED PORCINI MUSHROOMS

This is a delicious starter which can be served with chicken or as a main dish. Its cruchy on the outside and savory and soft within, something I really love to do... adding extreme consistency and flovors in the same dish. I personally prefer porcini mushrooms as the flovor is so special but they can be substituted with white mushrooms as well.

YOU'LL NEED:

- 15-20 large porcini (or white) mushrooms, caps and stems are to be removed but put aside for this dish.
- 6 T spoons of extra virgin olive oil
- 2 T spoons of Marsala
- 3/4 to 1 lb (500-800 gr) Sausage (Italian spicey) and remove casing (skin)
- 5 scallions chopped well
- 3 garlic cloves
- 2 T balsamic vinegar
- 3 T spoonns parsley (minced)
- 1 small fist of pestoed (crushed) walnut
- 1/2 T black pepper
- 1 cup bread crumbs (I make them myself with wholewheat bread, parsely, salt, pepper, oregano)
- 4 oz marscapone
- 1/2 cup grated parmigiano

TO DO:

First thing is to put some good jazzy music on to set your background, relax a few minutes with the music and get started by preheating the oven to 300 F.
- Clean the mushrooms gently, trim the stems (chop them finely and put aside). Put the caps in a bowl and add 2 T spoons olive oil and the Marsala.
- In a small skillet place the crushed walnets (no oil) and on high heat toast the nuts.
- Heat 3 T spoons of your olive oil in a skillet over low heat and add your crumbled sausage (skinned) and walnuts let brown for about 8 minutes. Then splash with some good balsamic vinegar and let simmer for an additional 3 minutes.
- Add in your mushroom stems and let cook for 5 minutes. Stir in the scallions, minced garlic and cook for another 5 minutes.
- Add in the breadcrumbs and marcapone to the mushroom stems and let creamy. Take off heat and stir in the parsley and parmigiano. Let cool some and fill the mushroom caps with the sausage mixing and put in a tight layer on an oven dishy. Bake at 325 F until the sutffing is crowned and crusty (approx. 45 minutes)

ENJOY !